Fast Recipes

Rosemary, mustard and brandy chicken with buttered carrot

A modern take on the classic French chicken chasseur.

By Max Adey
  • Serves 4
  • 15 mins preparation
  • 20 mins cooking
Rosemary mustard and brandy chicken with buttered carrot

For this modern take on the classic French chicken chasseur, we've kept the brandy and added honey, wholegrain mustard, rosemary and a splash of sherry vinegar to make the sauce sing.


  • 2 tbsp olive oil
  • 8 chicken thighs, bone in, skin on
  • 1 onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 60 ml brandy (¼ cup)
  • 250 ml chicken stock (1 cup)
  • 1 tbsp seeded mustard
  • 2 tbsp honey
  • 2 small rosemary sprigs
  • 100 gm crème fraîche
  • 1 tbsp sherry vinegar or apple cider vinegar
  • 1 bunch frisée, leaves separated
Buttered carrots
  • 2 bunches Dutch carrots, scrubbed, stalks trimmed and halved lengthways
  • 50 gm melted butter
  • ½ garlic clove, finely chopped


  • 1
    Preheat oven to 180C. Heat half the oil in a flameproof casserole over medium-high heat, add chicken skin-side down and fry, turning occasionally, until browned (2-3 minutes). Transfer to a plate. Add remaining oil to casserole, add onion and garlic and stir until translucent (2-3 minutes). Deglaze pan with brandy, then stir in stock, mustard, honey and rosemary, and bring to the boil. Add chicken skin-side up, season to taste, cover with a lid or foil, and braise in oven until chicken is cooked through (10-15 minutes). Transfer chicken to a tray and discard rosemary. Add crème fraîche and vinegar to casserole, whisk to combine, season to taste and return chicken to sauce.
  • 2
    Meanwhile, for buttered carrots, cook carrots in a saucepan of boiling salted water until just tender (3-5 minutes). Drain, then toss in a bowl with remaining ingredients and season to taste. Serve with chicken and frisée.
  • Author: Max Adey